Pub Date : 2024-09-04DOI: 10.1038/s41538-024-00303-9
María Agustina Pavicich, Lief Roose, Celine Meerpoel, Katleen Raes, Sarah De Saeger
Consumers are increasingly looking for healthier and sustainable diets. Plant-based diets rich in legumes satisfy this demand. Legumes contain protein, dietary fibers and starch. Technological processes can separate these fractions, which can be used as supplements, or as ingredients. Nonetheless, legumes are susceptible to fungal infection, causing a potential health concern, since some fungi can produce mycotoxins: toxic secondary metabolites. The aim of this work was to analyze the fate of mycotoxins during different stages of the production process of legume derived products from the raw materials to final products. An extraction followed by liquid chromatography-tandem mass spectrometry was used for the analysis, revealing the presence of enniatin B (ENN B), alternariol monomethyl ether (AME), deoxynivalenol, T2-toxin, nivalenol, fumonisin B1 and sterigmatocystin in raw materials, intermediate products and side streams. The alkaline solubilization steps, were effective in reducing ENN B; however, AME was found in one of the final products.
消费者越来越追求更健康和可持续的饮食。富含豆类的植物性膳食满足了这一需求。豆类含有蛋白质、膳食纤维和淀粉。技术工艺可以将这些成分分离出来，用作补充剂或配料。然而，豆类植物容易受到真菌感染，从而引起潜在的健康问题，因为某些真菌会产生霉菌毒素：有毒的次级代谢物。这项工作的目的是分析豆类衍生产品从原材料到最终产品的不同生产阶段中霉菌毒素的去向。分析采用了萃取-液相色谱-串联质谱法，结果表明在原料、中间产品和副产品中存在烯菌毒素 B（ENN B）、交替二醇单甲醚（AME）、脱氧雪腐镰刀菌醇、T2-毒素、新戊烯醇、伏马菌素 B1 和甾体菌素。碱性溶解步骤可有效减少 ENN B，但在一种最终产品中发现了 AME。
{"title":"Unraveling the fate of mycotoxins during the production of legume protein and other derived products","authors":"María Agustina Pavicich, Lief Roose, Celine Meerpoel, Katleen Raes, Sarah De Saeger","doi":"10.1038/s41538-024-00303-9","DOIUrl":"10.1038/s41538-024-00303-9","url":null,"abstract":"Consumers are increasingly looking for healthier and sustainable diets. Plant-based diets rich in legumes satisfy this demand. Legumes contain protein, dietary fibers and starch. Technological processes can separate these fractions, which can be used as supplements, or as ingredients. Nonetheless, legumes are susceptible to fungal infection, causing a potential health concern, since some fungi can produce mycotoxins: toxic secondary metabolites. The aim of this work was to analyze the fate of mycotoxins during different stages of the production process of legume derived products from the raw materials to final products. An extraction followed by liquid chromatography-tandem mass spectrometry was used for the analysis, revealing the presence of enniatin B (ENN B), alternariol monomethyl ether (AME), deoxynivalenol, T2-toxin, nivalenol, fumonisin B1 and sterigmatocystin in raw materials, intermediate products and side streams. The alkaline solubilization steps, were effective in reducing ENN B; however, AME was found in one of the final products.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-6"},"PeriodicalIF":6.3,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00303-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142130451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-02DOI: 10.1038/s41538-024-00300-y
Johana González-Coria, Camilla Mesirca-Prevedello, Julián Lozano-Castellón, Enrico Casadei, Enrico Valli, Anallely López-Yerena, Carolina Jaime-Rodríguez, Diana Pinto, Montse Illan, Xavier Torrado, Joan Romanyà, Anna Vallverdú-Queralt, Alessandra Bendini, Rosa M. Lamuela-Raventós, Maria Pérez
Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the metabolites. The addition of TP significantly increased the content of bioactive compounds, especially phenolic compounds. OPLS-DA models were generated using cooking technique, temperature, and time as discriminant factors. The cooking technique had a greater effect on the phenolic content than cooking temperature or time. Thermomix® released bioactive compounds from the tomato into the sauce to a similar extent as pan-frying. Roner® proved to be effective in preserving the volatile fraction of the sauce. The Thermomix® significantly increased the amount of bioactive compounds, while the Roner® increased the volatile compounds.
{"title":"Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces","authors":"Johana González-Coria, Camilla Mesirca-Prevedello, Julián Lozano-Castellón, Enrico Casadei, Enrico Valli, Anallely López-Yerena, Carolina Jaime-Rodríguez, Diana Pinto, Montse Illan, Xavier Torrado, Joan Romanyà, Anna Vallverdú-Queralt, Alessandra Bendini, Rosa M. Lamuela-Raventós, Maria Pérez","doi":"10.1038/s41538-024-00300-y","DOIUrl":"10.1038/s41538-024-00300-y","url":null,"abstract":"Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the metabolites. The addition of TP significantly increased the content of bioactive compounds, especially phenolic compounds. OPLS-DA models were generated using cooking technique, temperature, and time as discriminant factors. The cooking technique had a greater effect on the phenolic content than cooking temperature or time. Thermomix® released bioactive compounds from the tomato into the sauce to a similar extent as pan-frying. Roner® proved to be effective in preserving the volatile fraction of the sauce. The Thermomix® significantly increased the amount of bioactive compounds, while the Roner® increased the volatile compounds.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.3,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00300-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142120345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Food-First Strategy advocates seeking a nutritional solution for the prevention and treatment of disease before resorting to supplements or therapeutic agents. Advances in knowledge of nutrition at the cellular level are providing information on how micronutrients are incorporated into cells and how they exert their actions. Micronutrients, in the form of naturally occurring nanoparticles, are more bioavailable and also act as antioxidants to tackle inflammation and promote cellular regeneration and repair. They are the new “superheroes of nutrition” and an understanding of their metabolic impact can explain and support associated health claims.
{"title":"Implementing a food first strategy can transform preventive healthcare","authors":"Zhaoshuo Yu, Lijing Ke, Ting Lu, Li Li, Huaiyu Gu, Pingfan Rao","doi":"10.1038/s41538-024-00297-4","DOIUrl":"10.1038/s41538-024-00297-4","url":null,"abstract":"The Food-First Strategy advocates seeking a nutritional solution for the prevention and treatment of disease before resorting to supplements or therapeutic agents. Advances in knowledge of nutrition at the cellular level are providing information on how micronutrients are incorporated into cells and how they exert their actions. Micronutrients, in the form of naturally occurring nanoparticles, are more bioavailable and also act as antioxidants to tackle inflammation and promote cellular regeneration and repair. They are the new “superheroes of nutrition” and an understanding of their metabolic impact can explain and support associated health claims.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-7"},"PeriodicalIF":6.3,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11350106/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142081147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-24DOI: 10.1038/s41538-024-00301-x
Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, Juan A. Cárcel
The main waste generated by juice industry comprises orange peels, which have a great upcycling potential once stabilized. Drying is the most used method for this purpose, but the high energy consumption prompts interest in its intensification. This study assessed the influence of freeze-thaw and pulsed electric field (PEF) pretreatments in conventional and airborne ultrasound-assisted drying (50 °C) of orange peels. None of these pretreatments alone got to reduce processing times significantly, but combined with ultrasound-assisted drying produced a significant shortening of the process. This was particularly important in the lower intensity PEF pretreatment tested (0.33 kJ/kg), indicating the existence of optimum conditions to carry out the pretreatments. Microstructure analysis revealed that the application of ultrasound during drying led to better preservation of the sample structure. Thus, the integration of pretreatment techniques to ultrasound-assisted drying may not only shorten the process but also help to preserve the original structure.
{"title":"Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel","authors":"Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, Juan A. Cárcel","doi":"10.1038/s41538-024-00301-x","DOIUrl":"10.1038/s41538-024-00301-x","url":null,"abstract":"The main waste generated by juice industry comprises orange peels, which have a great upcycling potential once stabilized. Drying is the most used method for this purpose, but the high energy consumption prompts interest in its intensification. This study assessed the influence of freeze-thaw and pulsed electric field (PEF) pretreatments in conventional and airborne ultrasound-assisted drying (50 °C) of orange peels. None of these pretreatments alone got to reduce processing times significantly, but combined with ultrasound-assisted drying produced a significant shortening of the process. This was particularly important in the lower intensity PEF pretreatment tested (0.33 kJ/kg), indicating the existence of optimum conditions to carry out the pretreatments. Microstructure analysis revealed that the application of ultrasound during drying led to better preservation of the sample structure. Thus, the integration of pretreatment techniques to ultrasound-assisted drying may not only shorten the process but also help to preserve the original structure.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-9"},"PeriodicalIF":6.3,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11344832/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142056193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-22DOI: 10.1038/s41538-024-00298-3
M. Ibarlucea-Jerez, M. Monnoye, C. Chambon, P. Gérard, H. Licandro, E. Neyraud
Fermented food consumption is recommended for health and environmental purposes. While it is known to impact gut microbiota, further investigation is needed to establish connections with the oral microbiota. For this purpose, we investigated the effect of daily consumption of a model cheese containing 3 Lactic Acid Bacteria (LAB) species on the oral microbiota of rats following a 3-week diet. Cheese consumption transiently modifies the oral microbiota and leads to a transient persistence of LAB in the oral cavity of 1/3 of the animals. The origin of this variability was partly explained by an overrepresentation of salivary proteins involved in the response to oxidative stress in animals without LAB persistence. These findings highlight the significance of fermented foods in shaping the diversity of the oral microbiota. Additionally, they suggest that variations in the salivary proteome among individuals may influence the permissiveness of the oral microbiota towards exogenous microorganisms.
{"title":"Fermented food consumption modulates the oral microbiota","authors":"M. Ibarlucea-Jerez, M. Monnoye, C. Chambon, P. Gérard, H. Licandro, E. Neyraud","doi":"10.1038/s41538-024-00298-3","DOIUrl":"10.1038/s41538-024-00298-3","url":null,"abstract":"Fermented food consumption is recommended for health and environmental purposes. While it is known to impact gut microbiota, further investigation is needed to establish connections with the oral microbiota. For this purpose, we investigated the effect of daily consumption of a model cheese containing 3 Lactic Acid Bacteria (LAB) species on the oral microbiota of rats following a 3-week diet. Cheese consumption transiently modifies the oral microbiota and leads to a transient persistence of LAB in the oral cavity of 1/3 of the animals. The origin of this variability was partly explained by an overrepresentation of salivary proteins involved in the response to oxidative stress in animals without LAB persistence. These findings highlight the significance of fermented foods in shaping the diversity of the oral microbiota. Additionally, they suggest that variations in the salivary proteome among individuals may influence the permissiveness of the oral microbiota towards exogenous microorganisms.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.3,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00298-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142036504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-21DOI: 10.1038/s41538-024-00296-5
Antonio Derossi, Charles Spence, Maria G. Corradini, Mario Jekle, Ahmed Raouf Fahmy, Rossella Caporizzi, Sakamon Devahastin, Jeyan Arthur Moses, Alain Le-Bail, Weibiao Zhou, Min Zhang, Bhesh Bhandari, Carla Severini
The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions. Existing bottlenecks, under-researched gastropsychophysical aspects, and the lack of harmonized standards hindering its use for mass production are mentioned.
回顾了新兴的 3D 食品打印技术。讨论了其在食品制造中的作用，包括益处和影响、未得到充分重视的食品物理方面以及局限性。通过逐层沉积食品成分，可以对食品进行数字化设计和物理制备，从而为提供营养个性化食品和新的食品与人的互动提供机会。还提到了现有的瓶颈、研究不足的胃心理物理学方面以及缺乏统一标准阻碍其用于大规模生产等问题。
{"title":"Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption","authors":"Antonio Derossi, Charles Spence, Maria G. Corradini, Mario Jekle, Ahmed Raouf Fahmy, Rossella Caporizzi, Sakamon Devahastin, Jeyan Arthur Moses, Alain Le-Bail, Weibiao Zhou, Min Zhang, Bhesh Bhandari, Carla Severini","doi":"10.1038/s41538-024-00296-5","DOIUrl":"10.1038/s41538-024-00296-5","url":null,"abstract":"The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions. Existing bottlenecks, under-researched gastropsychophysical aspects, and the lack of harmonized standards hindering its use for mass production are mentioned.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.3,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00296-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142018179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Caffeine consumption is associated with the evening chronotype, and caffeine administration in mice results in prolonged period of the circadian rhythm in locomotor activity. However, as caffeine is bitter, sweetened caffeine is preferred by humans and mice; yet, its impact on the circadian clock has not been explored. In this study, mice were provided with freely available sweetened caffeine to investigate its effects on behavioral rhythms and peripheral clocks. Mice that freely consumed sweetened caffeine shifted from nocturnal to diurnal activity rhythms. In addition to the light-dark entrained behavioral rhythm component, some animals exhibited free-running period longer than 24-h. Intraperitoneal administration of caffeine at the beginning of the light phase also acutely induced diurnal behavior. The behavioral rhythms with long period (26–30 h) due to sweetened caffeine were observed even in mice housed under constant light or with a lesioned central circadian clock located in the suprachiasmatic nucleus of the hypothalamus; however, the rhythmicity was unstable. PER2::LUCIFERASE rhythms in peripheral tissues, such as the kidney, as measured via in vivo whole-body imaging during caffeine consumption, showed reduced amplitude and desynchronized phases among individuals. These results indicate that consumption of sweetened caffeine induces diurnal and long-period behavioral rhythms irrespective of the central clock, causing desynchronization of the clock in the body.
{"title":"Sweetened caffeine drinking revealed behavioral rhythm independent of the central circadian clock in male mice","authors":"Yu Tahara, Jingwei Ding, Akito Ito, Shigenobu Shibata","doi":"10.1038/s41538-024-00295-6","DOIUrl":"10.1038/s41538-024-00295-6","url":null,"abstract":"Caffeine consumption is associated with the evening chronotype, and caffeine administration in mice results in prolonged period of the circadian rhythm in locomotor activity. However, as caffeine is bitter, sweetened caffeine is preferred by humans and mice; yet, its impact on the circadian clock has not been explored. In this study, mice were provided with freely available sweetened caffeine to investigate its effects on behavioral rhythms and peripheral clocks. Mice that freely consumed sweetened caffeine shifted from nocturnal to diurnal activity rhythms. In addition to the light-dark entrained behavioral rhythm component, some animals exhibited free-running period longer than 24-h. Intraperitoneal administration of caffeine at the beginning of the light phase also acutely induced diurnal behavior. The behavioral rhythms with long period (26–30 h) due to sweetened caffeine were observed even in mice housed under constant light or with a lesioned central circadian clock located in the suprachiasmatic nucleus of the hypothalamus; however, the rhythmicity was unstable. PER2::LUCIFERASE rhythms in peripheral tissues, such as the kidney, as measured via in vivo whole-body imaging during caffeine consumption, showed reduced amplitude and desynchronized phases among individuals. These results indicate that consumption of sweetened caffeine induces diurnal and long-period behavioral rhythms irrespective of the central clock, causing desynchronization of the clock in the body.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.3,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00295-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142004891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-15DOI: 10.1038/s41538-024-00291-w
Yuwares Malila, Iyiola O. Owolabi, Tanai Chotanaphuti, Napat Sakdibhornssup, Christopher T. Elliott, Wonnop Visessanguan, Nitsara Karoonuthaisiri, Awanwee Petchkongkaew
Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution to provide food security as natural resources become more depleted. However, the growth and consumer intake of AP remains limited. This review aims to better understand the challenges and environmental impacts of four main AP categories: plant-based, insect-based, microbe-derived, and cultured meat and seafood. The environmental benefits of plant-based and insect-based proteins have been documented but the impacts of microbe-derived proteins and cultured meat have not been fully assessed. The development of alternative products with nutritional and sensory profiles similar to their conventional counterparts remains highly challenging. Furthermore, incomplete safety assessments and a lack of clear regulatory guidelines confuse the food industry and hamper progress. Much still needs to be done to fully support AP utilization within the context of supporting the drive to make the global food system sustainable.
预计到 2050 年，全球粮食需求量将增加近一倍。随着自然资源日益枯竭，替代蛋白质（AP）已被提出作为提供粮食安全的可持续解决方案。然而，替代蛋白质的增长和消费者摄入量仍然有限。本综述旨在更好地了解植物性蛋白、昆虫蛋白、微生物衍生蛋白以及养殖肉类和海产品这四大类替代蛋白所面临的挑战和对环境的影响。植物蛋白和昆虫蛋白对环境的益处已有文献记载，但微生物衍生蛋白和养殖肉类对环境的影响尚未得到充分评估。开发营养和感官特征与传统产品相似的替代产品仍然极具挑战性。此外，不完整的安全评估和缺乏明确的监管准则也混淆了食品工业，阻碍了食品工业的发展。在支持推动全球食品系统可持续发展的背景下，要充分支持 AP 的利用，仍有许多工作要做。
{"title":"Current challenges of alternative proteins as future foods","authors":"Yuwares Malila, Iyiola O. Owolabi, Tanai Chotanaphuti, Napat Sakdibhornssup, Christopher T. Elliott, Wonnop Visessanguan, Nitsara Karoonuthaisiri, Awanwee Petchkongkaew","doi":"10.1038/s41538-024-00291-w","DOIUrl":"10.1038/s41538-024-00291-w","url":null,"abstract":"Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution to provide food security as natural resources become more depleted. However, the growth and consumer intake of AP remains limited. This review aims to better understand the challenges and environmental impacts of four main AP categories: plant-based, insect-based, microbe-derived, and cultured meat and seafood. The environmental benefits of plant-based and insect-based proteins have been documented but the impacts of microbe-derived proteins and cultured meat have not been fully assessed. The development of alternative products with nutritional and sensory profiles similar to their conventional counterparts remains highly challenging. Furthermore, incomplete safety assessments and a lack of clear regulatory guidelines confuse the food industry and hamper progress. Much still needs to be done to fully support AP utilization within the context of supporting the drive to make the global food system sustainable.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-14"},"PeriodicalIF":6.3,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00291-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141986156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-13DOI: 10.1038/s41538-024-00293-8
Christian Kelly Scott, Felicia Wu
For millennia, food systems worldwide have employed practices befitting a circular economy: recycling of agricultural and food waste or byproducts, environmentally sustainable production methods, and food preservation to reduce waste. Many modern-day agricultural practices may also contribute to a circular economy through the reuse of waste products and/or reducing agricultural inputs. There are, however, food safety impacts. This paper describes two sustainable agricultural practices that have unintended positive and negative impacts on food safety: alternative rice cultivation practices and no-till agriculture. We highlight how alternative rice cultivation practices have intended benefits of water conservation and economic savings, yet also unintended effects on food safety by reducing foodborne arsenic levels while increasing cadmium levels. No-till agriculture reduces soil erosion and repurposes crop residues, but can lead to increased foodborne mycotoxin levels. Trade-offs, future research, and policy recommendations are discussed as we explore the duality of sustainable agricultural practices and food safety.
{"title":"Unintended food safety impacts of agricultural circular economies, with case studies in arsenic and mycotoxins","authors":"Christian Kelly Scott, Felicia Wu","doi":"10.1038/s41538-024-00293-8","DOIUrl":"10.1038/s41538-024-00293-8","url":null,"abstract":"For millennia, food systems worldwide have employed practices befitting a circular economy: recycling of agricultural and food waste or byproducts, environmentally sustainable production methods, and food preservation to reduce waste. Many modern-day agricultural practices may also contribute to a circular economy through the reuse of waste products and/or reducing agricultural inputs. There are, however, food safety impacts. This paper describes two sustainable agricultural practices that have unintended positive and negative impacts on food safety: alternative rice cultivation practices and no-till agriculture. We highlight how alternative rice cultivation practices have intended benefits of water conservation and economic savings, yet also unintended effects on food safety by reducing foodborne arsenic levels while increasing cadmium levels. No-till agriculture reduces soil erosion and repurposes crop residues, but can lead to increased foodborne mycotoxin levels. Trade-offs, future research, and policy recommendations are discussed as we explore the duality of sustainable agricultural practices and food safety.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-12"},"PeriodicalIF":6.3,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00293-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141976261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-07DOI: 10.1038/s41538-024-00292-9
Jiwon Jang, Dong-Woo Lee
The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA ingredients and methodologies, emphasizing advancements in texture, flavor, and nutritional profiles. It chronicles the transition from soy-based first-generation products to more diversified second- and third-generation PBMAs, showcasing the utilization of various plant proteins and advanced processing techniques to enrich sensory experiences. The review underscores the crucial role of proteins, polysaccharides, and fats in mimicking meat’s texture and flavor and emphasizes research on new plant-based sources to improve product quality. Addressing challenges like production costs, taste, texture, and nutritional adequacy is vital for enhancing consumer acceptance and fostering a more sustainable food system.
{"title":"Advancements in plant based meat analogs enhancing sensory and nutritional attributes","authors":"Jiwon Jang, Dong-Woo Lee","doi":"10.1038/s41538-024-00292-9","DOIUrl":"10.1038/s41538-024-00292-9","url":null,"abstract":"The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA ingredients and methodologies, emphasizing advancements in texture, flavor, and nutritional profiles. It chronicles the transition from soy-based first-generation products to more diversified second- and third-generation PBMAs, showcasing the utilization of various plant proteins and advanced processing techniques to enrich sensory experiences. The review underscores the crucial role of proteins, polysaccharides, and fats in mimicking meat’s texture and flavor and emphasizes research on new plant-based sources to improve product quality. Addressing challenges like production costs, taste, texture, and nutritional adequacy is vital for enhancing consumer acceptance and fostering a more sustainable food system.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-13"},"PeriodicalIF":6.3,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11306346/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141902513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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